Sweet potato and butter bean stew

SERVES 4

Ingredients:

1lb (450g) sweet potatoes, peeled and cut into thick slices

2 tbsp maple syrup

1 tbsp olive oil

1 red onion, finely chopped

1 tsp cumin seeds

1 x 14oz (400g) can diced tomatoes

splash of balsamic vinegar

1 x 14oz (400g) can butter beans, drained and rinsed

handful of Swiss chard or spinach leaves

2/3 cup Greek-style plain yogurt

sea salt and freshly ground black pepper

handful of fresh mint leaves, for garnish

Method:

1 Cook the sweet potatoes with the maple syrup in a saucepan of boiling salted water for 10 minutes until just barely tender. Drain well and set aside to keep warm.

2 Meanwhile, heat the oil in a large saucepan or deep frying pan over low heat. Add the onion, cumin seeds, and a pinch of salt, and cook for 5 minutes until the onion is soft. Stir in the tomatoes, including the juices, and the balsamic vinegar, and cook for about 10 minutes. Taste, and season with salt and pepper.

3 Add the butter beans, and simmer for 5 minutes, then stir in the Swiss chard. Cook for a couple of minutes more until the leaves just wilt.

4 Remove from the heat, and top with the sweet potatoes. Spoon the yogurt over the top, and sprinkle with the mint leaves.

Sweet potato and butter bean stew